This isn’t your plain ol’ tuna sandwich. My tuna salad is amped up with vegetables, dill and lemon juice, topped with grated cheddar cheese and sandwiched between two pieces of toasted bread to create a glorious, bright, delicious and the most satisfying Tuna Melt Sandwich.
This easy and tasty sandwich can be whipped up in a jiffy with a few pantry staples. Serve it alongside a salad, like my Leafy Greek Salad, or a soup and you’ve got yourself a quick meal. It’s a great option if you’re looking for a simple and fast lunch, dinner or snack during a busy week!
If the thought of tuna and cheese doesn’t do it for you, then, simply omit the cheese and enjoy the tuna salad on its own with toasted bread. It’s a classic and positively delicious! So, grab a spoon and come and cook with me!
Prep Time: 10 minutes
Cook Time: 8 - 10 minutes
Total Time: 18 - 20 minutes
Serves: Makes 4 Sandwiches
Ingredients:
8 slices of bread (See Notes below)
2 Tbsp olive oil or unsalted butter
2 cans flaked tuna (170g), drained (See Notes below)
2 stalks celery, cut in half lengthwise and thinly sliced
1 large shallot, finely chopped (See Notes below)
1/3 cup mayonnaise (See Notes below)
2 Tbsp dill fronds, finely chopped
1 Tbsp lemon juice
2 tsp Dijon mustard
1/4 tsp kosher salt
Pinch of ground pepper
1 large tomato, cut into 1/3 inch slices
1/2 cup cheddar cheese, grated (See Notes below)
Instructions:
Preheat the oven to 400F and line a 11” x 17” rimmed baking sheet with parchment paper.
To a large bowl, add the flaked tuna, celery, shallot, mayonnaise, dill, lemon juice, mustard, salt and pepper and mix until combined. Set aside.
Lay the 8 slices of bread on the baking sheet and drizzle olive oil or spread butter evenly across the top of each slice. Transfer 4 slices of bread to a plate and set aside.
Flip over the remaining 4 slices of bread, oil or butter side down, and top each with 2 generous scoops of tuna salad (pressing the tuna salad down ever so slightly), a tomato slice and 2 Tbsp of grated cheese. Cover each sandwich with a slice of bread, oil or butter side up.
Gently transfer the baking sheet to the oven and bake the sandwiches for 8 - 10 minutes or until crispy and golden brown. Serve and enjoy!
Notes:
What Type of Canned Tuna Should I Use?: Anything goes! If you're looking for a lighter feel, go with canned tuna in water. But, if you prefer a richer taste, opt for canned tuna stored in oil. Just be sure to drain the tuna before using it in this recipe.
Choosing Your Bread: I love using brioche bread in this recipe but you can use whatever sliced bread you have on hand. It’s really dealer’s choice here! Sourdough, rye, whole wheat, multi-grain, and gluten-free are all wonderful options and work here.
Don’t have Shallots on Hand: Shallots can be tricky to find, so if you’re in a bind, simply substitute one large shallot for 1/2 a small red onion.
Lighten the Sandwich and Add More Protein: For a lighter and protein forward take on this sandwich, substitute 1/2 of the mayonnaise in this recipe for Greek yoghurt. It’s my favourite way of indulging in this tasty sandwich!
Time Saving Tip: To reduce the overall prep time of this sandwich, use pre-graded cheese or 4 slices of cheddar cheese.